Seattle’s restaurant scene is like a global spice cabinet that never runs low. Every corner of the world is represented, including Texas. Michael Lucas, owner of Slim’s Last Chance Chili Shack and Watering Hole in Seattle’s Georgetown neighborhood, started his career in the city’s fine dining establishments, before moving to Texas for a spell in 1995 to “study” barbecue and chili.

These days, Slim’s does four types of chili, including a chili verde with smoked pork, but the Texas Red is the local fave — and versatile enough to morph into Lucas’ Sloppy Jose, which was featured in a Pabst Blue Ribbon cookbook a few years ago.

A I am, of course, a Seattle Seahawks fan. I’m lucky right now to be a Seattleite. It’s a fun time around here to be a football fan.

Q What’s the best tailgate food?

A Honestly, chili is the best tailgate food. One of my favorite things is to do a Frito Pie with Texas Red Chili. It’s a traditional Texas snack. You take a small bag of Frito chips, pour the chili right into the bag, add cheese and onions — and eat it right out of the bag. I try to be as low-equipped as I can. I make sure I have a couple of grills going and a tailgate stove.

Q What’s the best comfort food for coping with a Seahawks loss?

A A little chili over jalapeño mac and cheese will pretty much cure any woes.

2. In the same pan, heat another tablespoon of oil; cook the ground chuck until well-browned. Add two cans of beer. Crack the third and take a swig. Use a wooden spoon to scrape brown bits up off bottom of pan. Add the sauteed veggies, then stir. Add ketchup, broth and spices. Stir well; cover and simmer at low heat for 1 hour.

3. To serve, spoon mixture into slider buns, then top with grated cheddar and diced onions.